Tag Archives: IPM

Bug Bytes

Fly Control in Food Processing Facilities: Reducing Seasonal Risks

By Patricia Hottel
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Flies are often dismissed as a nuisance, but in food processing environments they present a real risk as vectors of disease and a potential source of costly operational disruptions. They follow the conditions they need to survive — moisture, residue and access.¹ By addressing those conditions early, food processing facility managers can help reduce fly risks.

Under Section 402(a)(4) of the Federal Food, Drug and Cosmetic Act, food may be deemed adulterated if exposed to conditions where contamination is possible.4 Fly activity fits squarely within that definition, as these insects move freely between waste sources and food-contact surfaces, potentially spreading pathogens.³

Pest Prevention Pre-Requisites must demonstrate that risks are identified, recorded and corrective action is taken through documented procedures. Modern food safety systems, including FSMA Preventive Controls and GFSI-benchmarked standards, rely on integrated pest management (IPM) practices as part of a Pest Management Pre-Requisite.

IPM is a science-based pest control strategy that focuses on prevention, monitoring, documentation and targeted treatment using the lowest risk methods that are effective to minimize pest risks in regulated environments such as food processing facilities.

Where Fly Activity Signals Breakdown in Preventive Controls

Small structure-infesting flies like drain and phorid flies are weak fliers and tend to stay close to the conditions they need to survive — places with moisture, organic materials or waste and gaps to get indoors.

Drains and Biofilm

Drains are a common breeding site for small structure-infesting flies. Organic material accumulates below the surface, forming biofilm that supports larval development. Surface cleaning may improve appearance, but without removing that buildup, the food source remains.²

Bleach doesn’t remove biofilm­ — it just slides right over it. Instead, facilities should use a biological drain cleaner with enzymes that can eat through the gunk.

Waste Handling and Dumpster Areas

Regularly cleaning waste bins, including power washing the concrete pad beneath them, can help remove fly-attracting scents and buildup. (Credit Orkin Commercial)

Waste zones create strong odor signals that attract multiple species of flies including filth flies like the house fly and small flies like phorid flies. Inadequate cleaning or dumpsters located close to buildings can sustain fly populations that migrate toward production areas.²

Dumpsters should be cleaned regularly, including pressure-washing the concrete pad beneath them to eliminate residue that can attract and support fly populations. When waste haulers replace dumpsters, they should be cleaned prior to delivery.

Moisture and Condensation

Flies need moisture to survive. Condensation lines, leaks and standing water create ideal breeding conditions. Organic material with a high moisture content is required for successful fly development.3

Receiving and Loading Docks

Food processing facilities are especially vulnerable to fly activity near building entrances and loading docks, where flies can enter a facility from outside. Doors should not be left open when not use.  When closed, there should be a tight seal around all sides. Mechanical controls, such as air curtains, can help create barriers that flies cannot penetrate.

How Does Fly Activity Impact Audit Readiness?

Within the modern regulatory landscape, auditors review documentation as evidence of preventive pest management, including fly control. To meet FSMA-aligned Food Safety Plan standards, Pest Prevention Pre-Requisites must demonstrate that issues are resolved through documented monitoring procedures, activity thresholds, pest sighting logs, corrective actions and verification.

If fly activity is observed, auditors will evaluate how the facility responded. Was the source of the issue identified? Were corrective actions taken? Was the treatment effective?

When looking for a pest management partner, consider partners that offer documentation, like a digital pest management reporting platform as part of services. For example, Orkin InSite® helps facility managers easily locate reports, manage multiple locations, track pest trends and receive proactive program recommendations.

In food processing facilities, many types of documentation are necessary to meet auditor standards, including but not limited to:

  • Initial risk assessments and defined action thresholds for preventive controls
  • Detailed service reports documenting activity and actions
  • Pest sighting logs and trend reports
  • Compliance documents such as licenses, insurance, training verification and other certifications

The Orkin InSite system is designed to house and archive all your documentation requirements for quick and easy retrieval as required by FSMA.

Food processing managers should also keep logs of reported pest sightings. Not only are they expected by auditors, but pest sighting logs can help facilities identify pest issues early on, recognize patterns and be used to verify the Pest Prevention Pre-Requisite through trending analysis, easily conducted through the InSite system. To give auditors an accurate picture of your facility’s IPM plan, log entries should include matching documentation of  actions in place and preventive controls taken.

Each log should document these details of the pest sighting:

  • Date and time
  • Individual reporting the activity
  • Pest identification, including a sample if captured
  • Exact location
  • Actions taken to avoid future occurrences 4

Fly Prevention Strategies Within a Pest Prevention Pre-Requisite

Effective fly control is grounded in structured, evidence-based IPM programs that emphasize prevention, monitoring and documentation.¹ These programs reflect standards-driven methodologies backed by trained professionals who understand regulatory expectations and facility operations.

Inspection: Finding the Source

Effective fly control begins with a structured inspection protocol targeting the four conditions that support fly survival and reproduction inside and around commercial food environments:

  1. Drains and Pipe Systems: Check for organic accumulation and biofilm formation, primary breeding sites for phorid flies and drain flies.
  2. Ingredient Storage Zones: Identify improperly stored or exposed raw materials that attract house flies and blow flies.
  3. Waste and Dumpster Areas: Assess proximity to building entrances and organic residue buildup. Use self-closing lids on exterior trash receptacles, including those used in exterior employee break areas and truck driver entrances.
  4. Structural Access Points²: Document gaps, failing door seals and screen integrity at loading docks, vents, windows and receiving areas.

Commercial technicians should conduct facility-specific inspections as part of a structured IPM program, generating documented findings that support FSMA Preventive Controls compliance and GFSI audit readiness.

Sanitation: Removing the Breeding Sites

Flies depend on moist organic material to eat and complete their life cycle. Sanitation practices can help remove the organic material that flies need to survive and reproduce.

  • Mechanically remove heavy accumulations of debris from drains and supplement drain cleaning with biological cleaners. Enzymes in biological cleaners help remove biofilm, not just surface residue
  • Keep waste containers away from building entrances, use self-closing lids on trash receptacles and clean them regularly
  • Deploy sanitation and cleaning practices to remove debris and organic buildup from production zones³

Exclusion: Controlling Access

Exclusion measures help keep flies outside where they belong:

  • Maintain door sweeps and test them with the “dollar bill test.” If you can slide a dollar bill under the door sweep, it’s no longer effective and should be replaced immediately.
  • A 16 mesh screen will exclude most flies. Fungus gnats and Drosophila fruit flies require an even smaller mesh size of 20. Make sure all screens are tight fitting without any gaps.
  • Use air curtains at entry points, which create a blast of air that is difficult for flies to penetrate.
  • Work with a HVAC professional to maintain the building’s positive air pressure.  Negative air pressure can draw and pull flies into the structure through air currents.2

Mechanical Controls: Monitoring Activity

Monitoring tools support verification of effectiveness and trend analysis.

  • To maximize capture rates and facilitate trap service, install Insect Light Traps (ILTs)   at approximately 5 feet off the ground. This will facilitate proper functionality and provide the recommended height for maximizing capture rates.
  • Avoid placement near food or food contact surfaces to prevent attracting flies to these areas.
  • Use capture data to identify patterns of fly activity in your facility.²

How Fly Control Involves the Whole Team

Sustained fly control requires coordination across teams and consistent execution.

  • Sanitation teams address organic buildup and prompt waste removal.
  • Maintenance teams keep exclusion measures, like door sweeps, in good working condition.
  • Quality and operations teams verify documentation and corrective actions to reinforce cGMP compliance and stay audit-ready

Facilities that integrate these functions into day-to-day operations are better positioned to protect the integrity of the food produced and avoid costly operational disruptions and  damaging shutdowns tied to audit findings.

Working with pest control partners who understand the demands of food processing environments — and who provide proactive guidance, structured programs and audit-ready documentation — helps facilities stay prepared year after year.

Integrate pest management
Bug Bytes

Don’t Let Pests Crash Your Holiday Season

By Nic Ellis
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Integrate pest management

The holidays are just around the corner, and as people start planning their holiday menus, food processors have been gearing up for their busiest season. The holiday season is also a busy time for pests. As they begin their search for warmth, it’s important to be aware of their activity and help prevent your food processing facility from becoming the next holiday home for the pests this year.

According to the USDA, almost 10% of food produced in the United States is contaminated by stored product pests each year. With the overwhelming size of food processing facilities, it can be difficult to stay on top of all entry points and breeding grounds that pests take over. However, the consequences of an infestation go far beyond just damaged goods. The lack of pest care can compromise food safety, cause expensive recalls, and break customer trust. Because of this, it’s important to know which pests could be in your facilities and identify the best plan of action to remove them.

What Are the Most Common Stored Product Pests?

Food processing facilities are susceptible to a wide variety of pests, but there are several species in particular that can be problematic due to the specific foods they target:

  1. Warehouse Beetles: Drawn to flour, feed, dried milk, and other stored grains, one of the most common signs of a warehouse beetle is the presence of their shed skin. They are not harmful to humans, but they have the ability to destroy dried pantry items, which can lead to costly damages.
  2. Red Flour Beetle: These pests prefer flour, meal, and dirty grain bins. Female Red Flour Beetles lay up to 450 eggs that become full grown in as little as one month. Their dead bodies and shed skin cause a pungent odor in grains, affecting the quality and ability to sell to customers.
  3. Angoumois Grain Moths: Cooler temperatures make these pests more active, causing their larvae to thrive and develop in corn and wheat kernels. They can be difficult to see to the human eye, so it is important to watch out for warning signs and get it taken care of quickly.
  4. Indian Meal Moths: These moths are among the most common pests in stored grains in the U.S. They are attracted to flour, crackers, and nuts, and an infestation can change the taste of the products they are feasting on.
  5. Psocids: These tiny pests, which are similar to lice, enjoy taking over grains, oats, cereals, and dried fruits. They are a magnet to moisture, so it is important to protect against any damp or humid conditions.

How Do You Avoid Pests in Food Processing Facilities?

Despite the threats that these pests pose to businesses, proactive prevention measures can greatly lessen the risk of infestation. An Integrated Pest Management (IPM) plan combines proper cleanliness, thorough inspections, and employee awareness to help ensure that your facility is prepared to prevent pests. For example:

  1. Ensure products are stored properly: Make sure inventory does not sit in the same place for too long and choose containers that can be tightly sealed. Keep them in cool conditions and off the ground for proper cleaning. And always use the “first in, first out” method.
  2. Locate and seal all potential entry points: Open doorways and windows create easy access for pests to enter your facility. It is important to remind employees to keep all doorways shut, and to inspect and seal any potential pest entry points such as windows, door frames, and more.
  3. Train employees to identify signs of pest activity: Your employees are often the first to notice pest activity. Train them to recognize gnaw marks, pellets, and nests. Then, provide them with a step-by-step plan of action so the issue can be addressed quickly and effectively.
  4. Check for hot spots: As mentioned earlier, the cold weather causes pests to seek warm shelter. It’s vital to check behind, below, and around all equipment, storage areas, shelves, and vents.

The busyness of the holiday season often causes food processing facilities to operate at full capacity, leaving little to no time for maintenance. However, taking precautions now can help avoid bigger disruptions later.

The most effective food processing facilities treat pest management as a continuous operating procedure. Creating an environment of strong communication between employees and service providers allows businesses to help exceed their production goals safely and cleanly. As your demand increases this holiday season, it’s crucial to be smart about protecting your facility and the integrity of your brand.

 

Bug Bytes

Improving Audit Scores with Pest Management

By Nicole Keresztes James
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Pests of all varieties pose a significant hazard to the food industry, as they can facilitate the spread of foodborne illnesses by serving as carriers of microorganisms that are the causative agents of these illnesses. Common pests include rodents, insects and birds; depending on geography and climate, other critters can be of concern. Pests contribute to foreign material contamination and adulteration, as they can easily spread disease-causing microorganisms and parasites through their droppings, urine, saliva and body parts. Contamination of food left behind by pests is also a significant source of consumer complaints and negative social media interactions, which can severely erode consumer trust in a company and/or brand.

A common cause of many food recalls is contamination by pests. In 2022, the Canadian Food Inspection Agency issued a recall of food products contaminated by Salmonella due to a rodent infestation. This recall impacted a significant portion of the country, including the western and central provinces. That same year, 400 Family Dollar stores temporarily closed across the US due to a rodent infestation in just one warehouse. In 2023, grocery chain Trader Joe’s recalled more than 10,000 cases of broccoli cheddar soup in seven states due to the presence of insects in the frozen broccoli florets in the soup.

Pest contamination can severely damage both a business’s bottom line and reputation, leading to impacts that can be as significant as bankruptcy or closure. Given the reputational damage that pests can cause, it’s important to remember that a proactive integrated pest management program (IPM) is the cornerstone of any facility’s good manufacturing or good distribution practices program. Mitigating the risks posed by pests can reduce customer complaints and potential recalls.

Common Pests and Their Risks

The most common types of pests in food settings include rodents, insects, birds and other critters specific to the environment and geographic location.

  • Rodents: Rats and mice are often the creatures that first come to mind when thinking about pests. Both can carry diseases that pose significant health risks to humans. The CDC lists a wide variety of diseases caused by viruses, parasites, and bacteria that are directly or indirectly carried by rodents. For example, Salmonella bacteria transmitted through rodent droppings can contaminate food products. In addition to contamination that can lead to foodborne diseases, rodents can contribute to visible foreign material contamination of food products and raw materials (which generally causes an overwhelmingly negative reaction in consumers of the products). They can even be the causative agent of health and safety risks to humans, as they can chew through electrical wiring, which then becomes a fire hazard.
  • Insects: Whether flying or crawling, insects can be problematic in food handling environments. Flies can contaminate food by carrying foodborne pathogens and may also end up as foreign material contaminants in products. For example, studies have shown that the human pathogenic microorganism E. coli O157:H7 is carried by flies of several species from cattle production areas to leafy green crop fields (Berry et al, 2019). Due to their frequent contact with organic waste materials, flies also transmit other pathogens, such as Salmonella enterica, Listeria monocytogenes, Klebsiella spp., and Campylobacter spp. (Shahanaz et al., 2025). Stored product pests, such as beetles and moths, can be a scourge in dry ingredient facilities, including flour mills. Multiple generations of these types of insects can have a cumulative impact on products and facilities over time, resulting in a loss of quality and quantity of the stored food items. Hardy ants and cockroaches are notoriously difficult to eradicate, requiring multiple treatment cycles and, in many cases, structural reconstruction to eliminate them from the facility. The US Food and Drug Administration classifies four types of cockroaches and two types of ants within their “dirty 22” species list due to their ability to spread foodborne illnesses and act as indicators of unsanitary conditions in food processing and storage facilities.
  • Birds: Research shows that there are more than 80 diseases, including Salmonellosis, that can be carried by problem birds such as pigeons and starlings. Birds can carry disease-spreading insects, such as fleas and ticks, while their waste material can teem with bacteria. Bird feces, feathers and nesting materials can fall into food products or onto food contact surfaces, causing direct and indirect contamination. Like rodents, birds can also cause significant damage to the structural integrity of a food facility through their nests and corrosive droppings.
  • Other critters: Depending on the location and type of environment the facility is in, other pests can be just as adept at entering and establishing themselves in a facility. For example, in warmer climates, reptiles and invertebrates not already discussed above can be included on the list of pests that a facility can be vulnerable to. The changing climate globally is also impacting the spread of various pests to areas of the world that have not yet encountered these species. With that in mind, it is even more crucial for food processing and storage facilities to adopt a highly proactive approach to pest management.

Mistakes in Pest Management

The main error that facilities make in their pest management strategy is to take a “hands-off” approach, particularly when they contract the management of pests to a third-party organization. In addition, other common mistakes include failing to update pest management plans and train employees regularly, failing to maintain detailed and up-to-date records, and not fully addressing identified areas of noncompliance. All these mistakes can lead to failed audits and, worse still, negative impacts on food safety.

Implementing a comprehensive, proactive pest management program is crucial for mitigating the risks associated with pests in food operations. The organization must have a skilled and trained internal team of pest control professionals or contract a reputable third-party pest control operator (PCO). Even with a reputable PCO by their side, organizations must still take responsibility for maintaining an open dialogue and partnership with that PCO, recognizing that it is not the PCO who is ultimately responsible for the safety and quality of the products going out to the market. Regardless of who is responsible for the service, failure to continually update the program and train those involved in the pest management protocols is a recipe for failure. Audit standards look not only for inspection records, but also for trending and completed corrective actions that include preventive measures. Not having these aspects of the records available will likely result in points lost during audits.

At the forefront of any well-managed pest management program are controls that ensure that pests are excluded from the premises. Gaps under and around doors and windows are among the most frequently cited nonconformities during audit visits. Other common citations include the mismanagement of pest devices, such as interior rodent devices, insect light traps and bait stations. Ensuring that employees are empowered to report concerns they observe regarding the facility’s structure and the devices placed around the premises is a tremendous asset to the success of the pest program.

Easy, Implementable Fixes

Mistakes may be unavoidable; however, several fixes can quickly support an organization with better pest management. First, establish a close working relationship between the facility’s leadership team and the pest management team, as well as any third-party providers. Frequent discussions about pest pressures, incidents, concerns and trends can help ward off potential issues and develop more proactive solutions.

Second, conduct ongoing surveillance by both the pest management team and properly trained internal personnel, through the checking of pest devices and inspecting the facility for signs of pest activity, entry points and infestation. Concurrently, seek out and implement accessible solutions for adequate documentation. Many pest control providers offer electronic monitoring systems that allow for easily retrievable details during reviews and inspections.

Third, train the facility’s workforce on pests and management strategies as a whole. Work with your PCO to ensure that employees are as up to date as possible on the pest protocols and techniques being used in the facility. Train employees to be vigilant about excluding pests, including those that may enter the facility through employees’ items, and to report any concerns they observe.

Meeting Audit Requirements

Audit standards are rooted in food safety and typically have expectations regarding the establishment and full implementation of a pest management program, including the expertise required, the techniques used, the monitoring completed and the corrective actions implemented. Indeed, one of the best ways to get “audit-ready” is to engage with a competent, licensed PCO. However, regardless of whether working with a third-party PCO or sourcing that competency and knowledge from within the organization, all facilities must remember that pest management is the responsibility of every employee at the facility. It will be through the support of the management team in the implementation of a proactive pest management program that builds on the cooperation of all individuals within the organization (and without, in the case of a third-party PCO) that a positive culture around the elimination of pest-related hazards and, by extension, positive outcomes during audits can be realized.

References

Occurrence of Escherichia coli O157:H7 in Pest Flies Captured in Leafy Greens Plots Grown Near a Beef Cattle Feedlot

Elaine D. Berry, James E. Wells, Lisa M. Durso, Kristina M. Friesen, James L. Bono, Trevor V. Suslow

Journal of Food Protection, volume 82, issue 8, August 1, 2019

Flies as Vectors of Foodborne Pathogens Through Food Animal Production: Factors Affecting Pathogen and Antimicrobial Resistance Transmission

Eshita Shahanaz, KirstenM. Zwally, Cameron Powers, Brandon Lyons, Phillip Kaufman, Giridhar Athrey, Thomas M. Taylor

Journal of Food Protection, volume 88, issue 7, June 23, 2025

Integrate pest management
Bug Bytes

From Field to Facility: Integrated Pest Management Strategies in Sustainable Agriculture

By Ellie Gabel
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Integrate pest management

Integrated pest management (IPM) is often associated with the farming stages of food production. However, professional food manufacturers and food service providers must also adopt effective and budget-friendly sustainable pest management practices. Advancing technologies, an evolving regulatory framework and consumer expectations further underscore the importance of IPM, from farm to table.

The Evolution of Integrated Pest Management 

Pest control in agriculture has evolved from heavy chemical applications to a safer, more ecologically sound, holistic approach. The toxins in those substances decrease microorganism abundance and diversity, which degrades fertile land for continuous yields. Meanwhile, stormwater runoff containing pesticides also harms ecosystems.

Modern practices emphasize a holistic approach with targeted intervention and monitoring to prevent infestations. IPM aligns with stricter compliance regulations so food professionals from farms to factories provide safe, high-quality goods while adopting environmental stewardship.

Holistic pest control is critical in agriculture. Researchers have found that they and disease result in a 30% yearly loss in cereal crops, a 54% loss in vegetable crops and a 78% loss in fruit crops. As the population grows, ensuring food security is of the essence.

Core Components of Effective IPM Strategies  

Integrated pest management is not a single approach to controlling insects but the implementation of various insights, decisions, and actions to manage populations. These five components are critical to effective IPM.

Producers and facility professionals must identify which insects are present before developing an effective integrated pest management plan. Farmers in particular do not need to eradicate all living organisms. Some are beneficial to crops and even consume more damaging pests. Identification is necessary to make sound control decisions.

  • Monitoring

Today’s technologies — sensors, smart traps and data analytics — have improved how the sustainable agriculture and food industries monitor crops for pests. For instance, an electronic trap can detect insect bodies and wings, with one system achieving 98% and 86.7% accuracy for counting and classifying organisms, respectively. The devices can also collect and populate real-time data to help identify trends and hot spots.

  • Control

Professionals use various approaches to pest control, including biological, cultural, mechanical and chemical methods. Biological control relies on predators and pathogens to outcompete pests, while cultural techniques use special practices like reducing irrigation to reduce pest establishment. Mechanical controls entail trapping pests and rodents and directly blocking or removing them.

A final resort would be using chemicals, such as pesticides. However, because they are toxic, it is crucial to use them minimally to avoid harming humans, the environment and non-target specimens.

  • Prevention

Professionals should prevent pests through careful actions, such as avoiding ideal conditions for their establishment and survivability. This includes removing trash, stagnant water and overgrown vegetation. Growers should also rotate crops to promote better soil structure for healthier plants that can withstand damage.

  • Evaluation 

Continuous evaluation of the IPM strategy is crucial to preventing future infestations in sustainable agriculture. This includes scheduling and maintaining records of inspections, updating training, and adjusting the plan as necessary. Prioritizing non-chemical prevention is also critical to enhancing safety and sustainability within the sector.

Successful IPM Implementation Across the Supply Chain 

Integrated pest management is a cornerstone of sustainable agriculture that comprises rotating crops, planting pest-resistant varieties and boosting the presence of beneficial insects. These methods can reduce the amount of chemical pesticides necessary to control bugs.

However, farms are not the only places that need comprehensive IPM. The rest of the supply chain must also implement sound pest management to restrict and eliminate infestation. Professionals in food production facilities should protect the premises in the following ways:

  • Maintain the exteriors and avoid pest-attracting trees and shrubs.
  • Avoid mercury vapor and fluorescent lamp lighting that attracts flying insects.
  • Remove standing water and debris buildup around the premises.
  • Seal cracks, gaps, and other openings around the facility’s foundation, windows and doors.
  • Install screens over vents and exhaust ducts.
  • Clean spills and food droppings immediately.
  • Adhere to proper storage methods of products and equipment.
  • Regularly inspect the building and all incoming and outbound trailers.

Production facilities must also remain at the appropriate temperature to ward off insects. Workers should stay vigilant and look for bugs in refrigerated storage. Food service operators can partner with suppliers that follow stringent IPM measures to ensure pest-free, traceable ingredients.

Cleaning spills and food debris off of floors is crucial to avoid attracting pests in food processing plants

Regulatory and Certification Landscape 

Producers and food manufacturers must follow several food safety regulations and practices. For instance, good protocols guide employees in proper sanitation and hygiene to ensure quality assurance and public health, including isolating pests in facilities. Other compliance rules and certifications include the Safe Quality Food (SQF) standards, the Food Safety Modernization Act (FSMA), and GlobalG.A.P., which aim to reduce contamination risks.

For instance, the SQF defines vermin as rodents, insects, and birds that carry diseases and threaten food, feed, and packaging. It then lists processes professionals can implement to meet quality food benchmarks. Meanwhile, GlobalG.A.P. comprises voluntary standards farmers can implement for a safer, more sustainable food market, while the U.S. Food and Drug Administration’s FSMA ensures accountability throughout the food supply chain.

The Business Value of Holistic, Sustainable Pest Management

IPM strategies are as effective for business success as they are for food safety. By ramping up robust pest control post-harvest, industry players can produce higher-value products for customers and secure their bottom line.

Frank Meek, Orkin

Common Pest Control Misconceptions and Myths for Food Processing Facilities

By Frank Meek
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Frank Meek, Orkin

Guarding the integrity of food processing facilities against pests is a mission-critical endeavor, and misinformation surrounding pest control can lead to costly mistakes, regulatory troubles and even potential health risks.

To ensure a safe and pest-free environment for food production, it’s essential to debunk these common misconceptions:

Pest control for my facility is just spraying pesticides, fogging and placing traps. Pest control plans are unique and specifically created to best fit the needs of the individual facility. Years of scientific research on pests’ behavior and trends by Pest Management Professionals (PMPs), university and industry entomologists, as well as product manufacturers go into the curation of such customized plans. Strategies for pest management are wide-ranging, highly individualized and constantly evolving through ongoing monitoring and maintenance.

Pest infestations do not affect other industries. Without sufficient pest control, many industries would be threatened. The pest control industry plays a vital role in the success of public health, structures and property, animal health and supporting the economy.

Pest control in my facility is the responsibility of my pest control provider. Pest control is an all-hands-on-deck responsibility that requires active participation from facility managers, employees, vendors and customers. To assist in helping keep pests out of your facility, be sure to:

  • Inspect all deliveries to your facility to make sure there are no signs of pest activity including droppings, holes in packaging or bugs stuck in packaging tape. If evidence of pest activity is found in a delivery truck or shipment, isolate the truck and refuse delivery of the contaminated shipment.
  • Avoid creating openings in your facility’s structure that may allow for easy access from pests. Seal cracks in walls and windows, add door sweeps and replace broken ventilation covers and installation weatherstripping that is no longer effective.
  • When it comes to pests, early detection—which often comes from your staff—is the best way to avoid a larger, time-consuming and costly infestation problem. Many pest control providers provide complimentary staff training to explain the signs of pest trouble and where one might look to find them.
  • Create and follow vacuuming schedules, sanitation plans and exclusion methods. Make sure to connect with your provider regarding best practices.

Common Pest Control Myths

Aside from pest control misconceptions in food manufacturing specifically, there are several myths to keep in mind when evaluating your pest control options. They include:

For more information, view our on demand webinar, “Top Misconceptions About Pest Control”

Electronic Fly Killer (EEK) devices are illegal. These devices are legal, but restrictions exist around where they can be used within the facility.

An Integrated Pest Management (IPM) approach is the same as “green” pest control. An IPM approach allows pest control providers to look at facilities holistically to determine the most beneficial plan possible. IPM can be more ecofriendly but can also use more specialized treatments depending on the provider and recommendation.

Fogging must be done routinely to control pests. Fogging is not a technique that needs to be completed many times. If pest issues persist, there are several other strategies a pest control provider could recommend within an IPM program that may not be as invasive.

Total release foggers are the same as fumigating. Fogging and fumigation are distinct forms of pest control using different chemicals and processes. Fumigation is much more invasive but may be recommended depending on the circumstance.

A paper logbook is better than a digital one. While both forms of logging can capture accurate information for your pest control provider, digital logs are much less likely to be damaged. Depending on the facility and provider’s preferences, both forms of logging are effective.

It’s the weapon and not the warrior that fixes pest issues. Without sufficient training of pest control professionals, no tool will be as effective as it could be. Using IPM, providers can better diagnose situations and act accordingly.

There is no innovation in the pest control industry. Pest control is always growing and evolving to create the best and least invasive options for your facility. Innovation is a key pillar of the pest control industry, backed by leading entomologists who study pest behavior and best practices.

What Pest Control Is

Now that you understand some of the common misconceptions and myths of pest control, it is important to establish the fundamental details of pest control and its possibilities for your facility.

IPM is an all-inclusive, ongoing and proactive cycle focused on prevention for your facility. After a thorough inspection, providers will implement the most effective customized pest control measures to benefit the needs of the facility. Providers then continue to monitor the program’s effectiveness and perform check-ins as needed to ensure the facility is cared for.

A successful IPM program:

  • Is environmentally conscious and intentional in its measures.
  • Involves the entire staff in the operation.
  • Keeps detailed records of all pest activity and pest control operations.
  • Educates and partners with facility managers to understand the business operations comprehensively.
  • Addresses pest hot spots inside and outside the facility.
  • Inspects the property and focuses on exclusion techniques that help keep pests out of the building.

For the optimal partnership with your pest control provider, always provide documentation of pest sightings and spotting trends in your facility. Implementing a process for staff to report any signs of pest activity can help keep employees aware. Always maintain open lines of communication with your pest control provider and communicate the importance of preventative measures internally.

Navigating pest control in your food processing facility requires dispelling of common misconceptions and myths to help develop the best possible treatment plan for your facility. By fostering an environment of open communication and trust, you can help safeguard your facility, protect your customers and employees, and preserve your business’s reputation and success.

 

 

Judy Black, Orkin
Bug Bytes

Food Safety Audits During a Pandemic: What You Should Know and How to Prepare

By Judy Black
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Judy Black, Orkin

The coronavirus pandemic has impacted the food industry on several fronts from production to consumer purchasing habits to in-restaurant dining adjustments. While facility operations might look different, the demand for product is certainly still high, so operations should be tighter than ever.

Unfortunately, pest activity has not slowed down during the pandemic. From rodents and cockroaches to stored product pests and birds, your facility is susceptible to pest disruptions. With shipments coming and going and limited staffing, it’s also highly likely you don’t have time to prioritize your pest management program. An unchecked, contaminated shipment leaving your facility and making it into the homes of consumers is all it takes to wreak havoc on your business.

Food processing, pest management
Your goal, and the goal of your pest control partner, should be that your facility is ready for an audit at any time. (Image courtesy of Orkin)

If you already have an integrated pest management (IPM) program in place, you’re heading in the right direction with securing your facility. IPM programs help food processing facilities keep pests from entering and destroying your product by applying preventive measures such as identifying potential and existing sanitation opportunities and regularly evaluating the state of facility maintenance.

The last thing you need right now is a failed audit due to preventable pest issues. Failing a first, second or third-party audit can lead to many consequences such as a damaged reputation, reduced profits and worst of all, lost customers. With most regulators resuming on-site audits, offering remote options or a hybrid of the two, ensuring your facility stays within regulations is still possible, and highly encouraged. After all, pest control plays a significant role in all major food safety audits and can account for up to 20% of your score.

Food Safety Audits during the Pandemic and New Changes

Not only do facility managers have to regulate operations during a pandemic, but they also must maintain strict food safety standards to ensure that the food supply chain stays healthy. With the arrival of COVID-19 vaccines, there is some hope that the pandemic may be under control soon, but it is not over yet, and food safety audits should not be avoided because of a pandemic. To accommodate, many auditors implemented new measures such as remote and hybrid audits for food processing facilities, in addition to on-site audits.

If your facility is still unable to conduct on-site audits at this time, special accommodations can be made. The following auditors have made updates to their food safety audits amid the pandemic:

  • BRCGS: In addition to blended audits, BRCGS is offering certificate extensions for up to six months with a risk assessment and review. Although not benchmarked by GFSI, remote assessments are also available and involve a video audit of your facility’s storage and production areas in additional to reviewing internal audit results and documentation.
  • SQFI: SQFI is postponing certifications for extenuating circumstances and implemented additional processes for risk assessments. Certifying bodies will have to conduct risk assessments to determine whether a certificate extension is needed.
  • FDA: After temporarily suspending all facility inspections last March, the FDA has resumed domestic inspections on a case-by-case basis when safe to execute. Foreign inspections have not yet resumed so, take extra care if your facility regularly receives foreign shipments.
  • FSIS: Inspections of meat, poultry and egg facilities continued through the pandemic. These regulated facilities continue to require sanitation SOPs to help maintain food safety and prevent the spread of diseases.

Whether your facility is able to resume onsite audits or needs to switch to a remote or hybrid option, pests will still be trying to take advantage. Working with your pest control provider to ensure your documentation and pest management measures are in order is one of the best ways to ensure any audit or risk assessment goes smoothly. While each auditor has specific requirements, here are some key considerations for your next third-party inspection.

Implement an IPM Program

We cannot stress enough the importance of a proactive pest management program for food processing facilities. The best way to reduce pest issues is to build them out. Your pest control partner will identify and communicate to you on ways to reduce, or in some cases even eliminate food, water and harborage for pests. Ensure your contract specifies the roles and responsibilities of your pest control partner and you, the scope of service and a risk assessment plan. If you’re unsure of what your contract entails, now is the time to get in touch with your pest control partner.

Invest in Your Employees

Train your staff to spot and record signs of pest activity so you can address them immediately with your pest control partner. This is particularly important if you had to adjust employee schedules during the pandemic to enforce proper social distancing. Fewer staff means fewer opportunities to spot pest issues, so making sure all employees are trained can help you in the long run.

Keep Up with Documentation

Your documentation is an integral part of your audit process because it shows third-party auditors that you can verify that you have an effective pest management plan in place. Three types of documents are needed for your audit: Proof of training and certification, pesticide documentation and general facility documentation. Most pest control providers now maintain digital documentation for their partners which makes it easier to track and monitor for pest trends, treatments and updates to your plan. Even with a proper pest management program in place, facilities can still lose points for not having proper documentation so don’t overlook this part.

Hold Practice Runs

A good pest control partner will encourage test audits to ensure you’re prepared for the real deal. An annual assessment is one of the best ways to make sure your pest management program is still working and to address any gaps if it isn’t. Don’t forget to review your documentation during test audits in addition to joining your pest control partner for a physical inspection of your facility (socially distanced, of course).

Prepare your Facility

Your goal, and the goal of your pest control partner, should be that your facility is ready for an audit at any time. However, if you have an upcoming scheduled audit, a week before your audit, work with your pest control partner to conduct interior and exterior inspections as well as a documents review. Make sure you are familiar with how to access your customer web portal so that you can access data if requested. During these inspections, make sure any monitoring devices meet auditor requirements and are properly placed and maintained. The day before your audit, make another run through the facility to be sure your facility is ready. You don’t want your auditor finding cobwebs in your storage room or debris showing up in the background of a video audit.

Food safety should be a top priority for your business—your reputation depends on it after all. As the food industry continues to navigate operating in a post-pandemic climate, maintaining a successful pest management program and updated records will give you a head start when it comes to audits no matter the format. With public health concerns at an all-time high, consumers and suppliers alike will be grateful for your increased attention to maintaining industry regulations.

Checklist

2020 FSC Episode 2 Wrap: Pest Management and How Technology Is Transforming Business

By Maria Fontanazza
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Checklist

Last week we were joined by experts in pest management for Episode 2 of the 2020 Food Safety Consortium Virtual Conference Series. Although pest management may not be seen as the most exciting topic, all food plants are required to have an integrated pest management program. In addition, the digital transformation fast-tracked by COVID-19 is also driving innovation in the remote monitoring of pests.

Barney Debnam, global agriculture strategy lead at Microsoft kicked off the conversation with some key themes driving change within the global food system, which have also been accelerated by COVID: Geopolitical forces, consumerization, democratized biology, sustainability, shifting economics and food security. As technology continues to evolve and is adopted at a faster pace (think artificial intelligence and how accessible it is now), businesses will be able to transform their outcomes by becoming more predictive. The key technology enablers in the process include:

  • Internet of Things and edge computing
  • Advanced analytics
  • Artificial intelligence and cognitive computing
  • Graph technology
  • Blockchain
  • Digital workplace
  • Mixed reality

The most significant benefit of implementing technology such as remote monitoring into an IPM program is its ability to provide visibility and the data to back up what is happening in a facility.

Get access to the presentations and points discussed during this exclusive session by registering for the 2020 Food Safety Consortium Conference Virtual Series. Attendees will have access to upcoming sessions as well as the recordings of all sessions.

Food Safety Consortium

2020 FSC Preview: Pest Management

By Food Safety Tech Staff
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Food Safety Consortium

This week’s episode of the 2020 Food Safety Consortium Virtual Conference Series. features various technologies and strategies in Pest Management. The following are some highlights:

  • Microsoft: IoT, Remote Sensing and the New Paradigm: Current and Future Impact with Barney Debman, Microsoft
  • Fumigation Service and Supply: Service Innovation & Transformation; Dynamic Monitoring with Krista Ankrom, Bayer US Crop Science; Guest appearance by Grant Welton PepsiCo
  • Technology’s Impact on In-house Managed Service and Contracted Services with John Moore, Fumigation Service and Supply
  • Provider Tech Talks from Bayer Digital Pest Management and Insects Limited

The event begins at 12 pm ET. Haven’t registered? Follow this link to the 2020 Food Safety Consortium Virtual Conference Series, which provides access to 14 episodes of critical industry insights from leading subject matter experts! We look forward to your joining us virtually.

Food Safety Consortium

2020 Food Safety Consortium Virtual Conference Series Agenda Announced

By Food Safety Tech Staff
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Food Safety Consortium

The agenda for the 2020 Food Safety Consortium Virtual Conference Series has been released. The announcement about the annual Food Safety Consortium being converted to a virtual series due to the COVID-19 pandemic was made last month. Due to a demand to provide attendees with even more content, the event has been extended a full month and is running into December. Food Safety Tech is the media sponsor.

The event will begin every Thursday at 12 pm ET, beginning on September 3 and continue through December 17. Each week will feature three educational presentations, two Tech Talks, and a panel discussion. Weekly episodes include food defense, food labs, pest management, sanitation, food fraud, listeria detection, mitigation & control, professional development, women in food safety, supply chain management, COVID-19’s impact and food safety culture.

Frank Yiannas, FDA deputy commissioner for food policy and response, will serve as the keynote speaker on Thursday, October 1 at 12 pm ET.

“Human connection is so important for events, and we know we’re not the only game in town. That’s why we’ve invested in a Conference Virtual Platform that can facilitate discussions, discovery, and connection that can continue whether our event is offline or online—and not end with the live streaming,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “Simply, the experience other food safety conferences are offering is not conducive to learning, staying engaged or take into consideration that you have a job to do during that week. This is why we have designed the Consortium’s program with short, manageable episodes that are highly educational.”

Registration for the 2020 Food Safety Consortium Virtual Conference Series is open. Keeping in mind that registrants may not be able to attend every week due to scheduling conflicts, there is an option to watch the each session on demand.

Tech Talk Sponsorship

Companies that are interested in sponsoring a 10-minute technical presentation during the series can also submit their abstract through the portal. For pricing information, contact IPC Sales Director RJ Palermo.

Innovative Publishing has also converted the Cannabis Quality Conference to a virtual event. More information is available at Cannabis Industry Journal.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo (The live event)

Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.

Food Safety Consortium

2020 Food Safety Consortium Converted to Virtual Event Series

By Food Safety Tech Staff
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Food Safety Consortium

With the COVID-19 pandemic continuing to take a toll on live events, Innovative Publishing Company, Inc. has made the careful decision to convert the Food Safety Consortium, which historically has taken place in Schaumburg, IL, to a virtual conference. This move takes into consideration Illinois’ COVID-19 plan to reopen its economy, which is a Five-Phase Plan. Phase 5 occurs when groups larger than 50 (conferences and conventions specifically mentioned) will be allowed. The state enters Phase 5 only when a vaccine or an effective treatment is in place. The decision to take the Food Safety Consortium virtual is based on the Illinois reopening plan, along with considering the safety and well being of staff, attendees, speakers and sponsors.

Every Thursday, beginning on September 10 through November 12, the Food Safety Consortium Virtual Conference Series will host two presentations and two sponsored Tech Talks, followed by a panel discussion with attendees. Food Safety Tech is the media sponsor.

“This will be much more than a bunch of webinars. We are excited to offer a virtual platform that facilitates greater human interaction,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “Whether it’s a random connection in a hotel lobby, a stroll by a booth at a trade show, or a seat next to a new friend in a learning session, we recognize that human connection is important for events. That’s why we’ve invested in new tools for the FSC Conference Virtual Platform to ensure those discussions, discoveries and connections can go on whether our event is offline or online. The new platform provides attendees with a way to keep track of live sessions, connect with sponsors and engage with peers, all in a familiar way. It will also include an event App that offers interactive features.”

Frank Yiannas, FDA deputy commissioner for food policy and response, will remain a keynote speaker, with the new presentation date to be announced.

Call for Abstracts

We are accepting abstracts for participation in the Food Safety Consortium Virtual Series. On the Submit an Abstract page, select Food Safety Consortium 2020 in the drop-down menu.

Categories include:

  • Food safety
  • Food defense
  • Food integrity
  • Food safety supply chain management
  • Lessons learned COVID-19
  • Regulatory compliance
  • Facility design
  • C-suite executive forum

Tech Talk Sponsorship

Companies that are interested in sponsoring a 10-minute technical presentation during the series can also submit their abstract through the portal. For pricing information, contact IPC Sales Director RJ Palermo.

Innovative Publishing has also converted the Cannabis Quality Conference to a virtual event. More information is available at Cannabis Industry Journal.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo (The live event)

Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.